Fruit Wine Recipe: RHUBARB

20 lbs. Rhubarb
3 gallons water (for dissolving sugar)
9 to 12 lbs. corn sugar
5 Campden tablets
1 1/2 tsp. Yeast Nutrient
2 1/2 tsp. Pectic Enzyme
1/2 tsp. Grape Tannin
1 lb. Chopped Raisins (blanched)
or 2 cups grape concentrate
1 pkg. Premier Cuvée Wine Yeast

Balling Reading - 18o to 20o
Acid Reading - .65 to .75

SPECIAL INSTRUCTIONS FOR RHUBARB

Cut up Rhubarb and freeze, then thaw and place in primary fermentor.
Crush and dissolve Campden tablets in 1 cup water and sprinkle over fruit. Pour 7 lbs. dry corn sugar over fruit, cover and allow to stand 24 hours while sugar extracts juice.
Add water to 5 gallon mark and check with hydrometer. If reading is below 19o, add sugar in syrup form (see step 3 on fruit wine instructions) until volume is 6 gallons at 19o balling.
Take acid reading and adjust as in Step 4 (on fruit wine instructions).
Add other ingredients and prepared wine yeast.
Cover and ferment for 48 hours, stirring twice daily.
Strain out pulp and continue fermenting in primary until balling reading reaches 4o to 6o. Syphon in secondary fermentor and proceed as with any other wine.